Ranch-Style Chicken Chili

Rach mixes a medley of ingredients, including ground chicken, charred poblano peppers, spices and fresh herbs, for this new chili.

Ingredients

4 poblano peppers

2 tablespoons extra virgin olive oil (EVOO)

2 pounds ground chicken

Salt and pepper

1 large onion, finely chopped

4 cloves garlic, finely chopped

2 tablespoons cumin (a couple of palmfuls)

1 tablespoon coriander (a palmful)

2 cups chicken stock

1/4 cup dill, chopped

1/4 cup chives or scallions, finely chopped

1/4 cup parsley, finely chopped

Hot sauce, to taste

1 cup reduced fat sour cream

Fancy tortilla chips or baked tortilla chips, for dipping

Preparation

Char the peppers over a gas flame or under the broiler with the oven door cracked to allow steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to steam them. Let the peppers cool, then peel, seed and finely chop them.

Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add the chicken, season with salt and pepper and brown and crumble the meat. Add the onion and garlic to the pot and cook for 5 minutes to soften. Season with cumin and coriander, then stir in the chopped peppers. Add the stock and herbs and simmer for 5 minutes. Season with hot sauce, to taste.

Turn off the heat and stir in the sour cream to combine. Serve with chips alongside for dipping.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.